INGREDIENTS
1/2 tsp
Aleppo pepper
3 1/2 cups
Chickpeas, cooked
1
Garlic clove
2 1/2 cups
Grape tomatoes
1/2
Green bell pepper
3
Green onions
1
Jalapeno
1/2 cup
Mint or basil, leaves
1/2 cup
Parsley, leaves
1/2 cup
Sun-dried tomatoes
1/4 cup
Green olives, pitted
1/3 cup
Kalamata olives, pitted
2 tbsp
Lemon juice
1/4 tsp
Red pepper
1
Salt and black pepper
1 tsp
Sumac, ground
1/4 cup
Early harvest greek extra virgin olive oil
2 tbsp
White wine vinegar